Imagine sinking your teeth into a perfectly crisp yet chewy chocolate chip cookie that's not only gluten-free but also packed with the rich, smooth flavor of olive oil. These aren't your ordinary cookies - they're a game-changing treat that proves healthy eating can be absolutely delectable! Whether you're gluten-sensitive, health-conscious, or just a cookie lover looking for something extraordinary, these cookies will revolutionize your dessert game and leave you craving more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, combine olive oil, brown sugar, and granulated sugar. Whisk vigorously until the mixture becomes smooth and slightly lighter in color, about 2-3 minutes.
- Add the egg to the oil and sugar mixture, beating well until fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips, as gluten-free cookies don't spread as much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Choose a high-quality gluten-free flour blend for the best texture and taste. Look for blends that include xanthan gum for better binding.
- Use room temperature ingredients, especially the egg, to ensure even mixing and better cookie consistency.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For perfectly shaped cookies, use a cookie scoop for consistent sizing and flatten them slightly before baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Store in an airtight container to maintain freshness and prevent the cookies from becoming dry.
- For extra richness, use a high-quality extra virgin olive oil with a mild flavor profile.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
